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Chicken Baked in a Salt Crust
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Baking chicken in a salt crust is an age-old and popular Mediterranean cooking method. The salt locks in all the flavours and juices without leaving the finished dish tasting over salted. Once cooked, the salt crust is cracked open (do this at the table for dramatic effect!) and discarded, leaving you with beautifully moist chicken.
Crack open and discard the salt crust to reveal the chickens. To carve, first cut off the legs with a sharp knife, then cut each leg in half at the joint to divide the thigh and drumstick. Carve down the breast in thick slices. Repeat with the second chicken.
Remember that if you choose a recipe that is high in salt you will need to balance your intake for the day. Do this by reducing the amount of salt you eat in other meals.
Typical values per serving:
This recipe was first published in March 2004.